Monday, March 29, 2010
Next in our tour of worldwide meatballs is kufteh berenji, or Persian meatball.
I'll admit I haven't had these bad boys before, but they sound delicious. The addition of rice and split peas makes these meaty morsels stand out in a crowd.
I found several variations of these meatballs in my source cookbook, New Food of Life, by Najmieh Batmanglij, including the addition of sumac, curry, or fava beans. Everything I've made from this Persian tome has been delicious, so I imagine these meatballs are no exception. She accompanies them with a sauce made from tomato, garlic, beef broth, unripe plums, saffron and turmeric.